Take the same fruit that makes it into Hellen Bianco and whack a week or so on skins and you have OrangePuglia… but that is simplifying things a touch. Valentina feels that making white wine in the manner in which red wine has traditionally been made (skin contact) really shows the complexity and fullness of the grape, especially with Falanghina. The grape just cries out for expression and that is certainly the case here.
The fruit was hand-harvested and destemmed but the berries left intact. It was whole-berry fermented for two days in open-top stainless-steel tanks until fermentation kicked off naturally. Then the grapes were foot-trodden a few times a day over the course of two days followed by another five days on skins with just gentle hand plunging to break up the cap. After a total of 7-8 days on skins the wine was pressed to a closed stainless-steel tank for aging and following six months it was bottled without fining or filtration and just a small addition of sulfur at bottling.